Texas Kamut Tabbouleh

This recipe is a Taste of Home recipe I modified a bit. When I use cooked grains my choice is usually Kamut. I like the larger size and the bit of chew the grain has when cooked.

Yield: 10 Servings

Ingredients

• 1 cup Kamut (186g)
• 4 cups water (948g)
• 3 medium tomatoes 
• 1 cup finely chopped red onion 
• 2 green onions, thinly sliced
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 2 jalapeno peppers, seeded and chopped
• 1/2 cup fresh cilantro leaves, chopped
• 1/4 cup lime juice (58g)
• 3 tablespoons canola oil (42g)
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup (4 ounces) crumbled queso fresco or feta cheese

Directions

• 1. Place Kamut in a large bowl and let soak overnight in 2 cups of water The next day  add the additional 2 cups of water, bring to a boil and simmer for 45 to 60 minutes until tender. Drain well, and let cool completely. This will give you 3 cups of cooked Kamut grain.
• 2. Stir in tomatoes, onions, peppers, cilantro, lime juice, oil and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 139 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 161 mg sodium, 21 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.